QUALITATIVE CHARACTERISTICS OF SAUSAGES MADE WITH ADDITION OF PUMPKIN AND BLACK SEED OILS. Journal of Agriculture and Plant Sciences, [S. l.], v. 18, n. 2, p. 25–31, 2021. DOI: 10.46763/JAPS182025m. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/3673. Acesso em: 4 may. 2026.